Okay, so I’m not sure how this happened, but I seem to have made it to the grand old age of 36 without having ever made proper Yorkshire puds. I know!
Obviously, this state of affairs could not be allowed to continue, so I decided to use the fact we were doing a roast on Sunday (albeit chicken rather than beef – details, details…) as an excuse to pop my pudding cherry.
I used this recipe and the puds were really good. And ludicrously simple. (You were probably aware of this already. But if you have always been a bit wary, as I was, and thought some mysterious alchemy was involved in making the perfect puds and that you were better off just using the frozen ones, think again! I shall never go back.)
Unfortunately, or perhaps fortunately, depending who you ask (I’m looking at you, Little Lady Swabey), they were placed below Papa Swabey’s crumble in the oven, so a couple of them came out a touch jammy. I’m just hoping the lack of sticky fruitiness next time I make them won’t be met with disappointment.
- 140g plain flour (this is about 200ml/7fl oz)
- 4 eggs (200ml/7fl oz)
- 200ml milk
- sunflower oil, for cooking
- Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into a 12-hole non-stick muffin tin and place in the oven for five minutes to heat through.
- To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tray from the oven. Carefully and evenly pour the batter into the holes. Place back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.